Cut cucumber and carrot in slices/julienne.
Bring vinegar, sugar, water, and salt to a boil and add to the veggies. Refrigerate (the longer, the better).
Mix tofu, hoisin sauce, soy sauce, and ginger powder.
If the tofu is not sticking to the tortilla, stir in ½ Tbsp to 1 Tbsp of flour.
Press the mixture on a tortilla.
Fry in oil for 2-3 minutes on each side.
Add pickles, herbs, and sauces to the wrap.
Roll and enjoy.
